Todd Garrigan
Executive Chef
Five Questions with Chef Todd
1. Your food is often described as familiar with a twist. How would you describe your cooking philosophy, and what do you hope people experience when they sit down for dinner at Lillian’s?
I think things seem familiar because I study regional favorites. Seasonal staples and foods with tradition when creating the next set of dishes. The twist can come from a number of places; whether it be a reluctance to conform, a desire to blend my own experiences with these familiarities, or an attempt to turn a classic one pot into something visually appealing on a dinner menu. More than anything I’m just having fun and trying to let that show at the same time as cooking for memorable experiences. If people could take on thing away from a meal at Lillian’s I hope it would be awareness that we care about what we produce and who we produce it for, that we are serious about the craft, but we don’t take ourselves too seriously.
2. Hospitality means something different to everyone. What does great hospitality look like to you, and how do you want guests to feel from the moment they walk through our doors until they leave?
Hospitality is a big word. From a kitchen’s perspective, I feel obligated to guide guests to the best meal they can have, and sometimes that runs contrary to the thing they are asking me for. I ask myself, is it more hospitable to speak up and be restrictive with what changes I’m willing to accommodate or should I just let it all slide. I want guests to see our best effort, and that happens when they put their trust in the work we have done. I think that if people could see the effort and the time that chefs put into dishes, they would feel less compelled to alter it. Obviously for allergies I will make every effort to get people fed and not feel alienated. I would like for people to feel like they are part of the show, that it’s more than just a place for food, its connection.
3. Lillian’s is proud to be a neighborhood restaurant. Why do neighborhood restaurants matter, and what role do you think they play in building a community?
The neighborhood restaurant is a throwback to an older time when life felt more real. It’s a place to make friends, it adds a bigger heartbeat. We are literally the house on the corner. All are welcome, and the more the neighborhood interacts in that shared space, the more special it becomes. By the same token, a neighborhood place needs the neighborhood. Tourist aren’t falling in off the sidewalk like they do in other parts of town. That makes it special but also presents extra challenges when our bills come due.
4. Our menu changes with the seasons and features ingredients from local farmers and small producers whenever possible. Why is supporting local businesses so important to you, and how does it influence the way you cook?
We support local businesses because we are one, because we believe in authenticity and we love to see other people’s perspectives. I don’t want to think about being part of the cookie cutter society. I applaud individuality and the courage required to put it on display. It’s one of my favorite things about this city and about our industry. As far as seasonal cooking, is concerned, it forces us to eventually think about what’s next. There is no place for complacency, we want to improve with every season. It sounds allegorical Keep pushing things forward and find joy in the journey, even when it’s just cabbage and potatoes.
5. You’ve spent more than 25 years in professional kitchens and are known for being a mentor. What continues to inspire you, and what do you hope your team—and every guest who dines with us—takes away from the food you create?
It’s more important than ever that we share the things we have learned with those who come next. I had a mentor from age 21-25 and the rest of it is self-taught, and when I come in contact with someone who knows something I don’t (that list is long), I pay attention. I think the most important lesson to be taught is to treat food with care. No cut corners. Our food taste and look like it was made with intention not like it fell from the sky and landed on a plate. Guests know when it’s made with love.
Five Rapid-Fire Questions
One ingredient you can never get enough of? Impossible to choose one. Since we are here, I’ll say fresh chiles
What’s the most underrated ingredient in your kitchen? Chicken Bones
Favorite comfort food? Scrambled Eggs
Coffee before service or a beer after? I don’t drink either.
Finish this sentence: “The best meals are…” made for you!
Last question…
What is one thing you hope every guest remembers after dining at Lillian’s? I hope they know we care and can’t wait to come back.